“We use plenty of house-made spice tinctures behind our bar,” says Perez Klebahn, beverage director and proprietor of Mr. Rain’s Fun House at the American Visionary Art Museum in Baltimore. “However, this is one of our favorites. We use [it] in our Orchard cocktail. It’s simple, yet can add complexity to a variety of cocktails.”
Roast 5 cinnamon sticks at 400°F or toast them in a pan set over high heat until slightly smoking. Let the sticks cool before handling.
Break the cinnamon sticks into ½-inch pieces and place them in a spice bag.
Steep the cinnamon in a sealed 16-ounce jar with 500 ml of grain alcohol, vodka or other high-proof neutral spirit for 7–14 days. Remove the cinnamon from the tincture and discard. Stored in a cool environment, the tincture can keep for several months.
4 apple wedges
1½ ounces Bulleit Bourbon
¾ ounce Lillet Blanc
½ ounce honey syrup
½ ounce lemon juice
¼ ounce cinnamon tincture
1 ounce apple cider
Maple essence, for garnish
Muddle 2 apple wedges to the bottom of the shaker. Combine Bulleit Bourbon, Lillet Blanc, honey syrup, lemon juice, cinnamon tincture and apple cider in a cocktail shaker. Shake and strain into a chilled coupe glass. Use the remaining 2 apple wedges as a garnish and sprinkle them with a drop of maple essence.